1. In a bowl, mix together half of the parsley, the garlic, cumin, salt, pepper and cayenne and rub it over the chops. 2. In a Dutch oven, heat the oil over medium-high heat. 3. Brown the chops, turning once, about 4 minutes. 4. Transfer to a plate. 5. Drain off the fat from the pan. 6. Add the stock and water and bring to a boil, stirring. 7. Add the rice and corn. 8. Reduce the heat, cover, and simmer for 10 minutes. 9. Stir in the remaining parsley. 10. Nestle the pork chops and any accumulated juices in the rice. 11. Cook until the rice is tender, the liquid is absorbed and just a hint of pink remains inside the chops, 10 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
